My step-dad makes really great chili. I always use his recipe every time I make chili because it's easy and always a hit. One night we had people coming over for dinner, and being the last minute person that I sometimes am, I needed my step-dad's recipe immediately and he wasn't able to give it to me. So I defaulted to the chili recipe in Chrissy Teigen's book that I keep raving about and altered it to fit my taste.
Dustin loved it so much that when I told him I was making it again a week later, he got really excited.....over chili. So you know it's good ha!
1 lb lean ground meat (I've used both deer and turkey)
half of large red onion, chopped
2 TBS Lawry's seasoning salt
3 TBS chili powder
1 tsp cayenne pepper
2 TBS minced garlic
2 cans kidney beans, drained and rinsed
2 small cans tomato sauce
2-3 TBS Splenda brown sugar
1.5 cups water
1. In a large soup pot over medium heat, add your ground meat, onion, seasoning salt, chili powder, and cayenne pepper. Cook until the meat is browned.
2. Add the garlic and cook 2-3 minutes or until fragrant.
3. Add water, tomato sauce, kidney beans, and Splenda brown sugar and bring to a boil.
4. Reduce heat and let simmer for 45 minutes to an hour, stirring occasionally.
This chili tastes better the longer you let it simmer because reduces some of the liquid and lets the flavors really mesh together. Now go make this chili!
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